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Reader Interactions
I already have dinner plans tonight, and tomorrow lunch defrosting. But this is on the menu for dinner tomorrow. This should appeal to all. I grew up on these—YUM! Love that you and your mom use the oil…so disappointing when someone tries to achieve the same results with boiled potatoes.
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I have to admit that this recipe makes no sense to me. What is the purpose of all this flipping onto and off of a plate? What am I missing?
Hi Karina, Sorry about my earlier comment. I will make this omelet this weekend, and like most of your other recipes, they always have been perfect. Thanks again and accept my apology for talking before completely reading. Your email address will not be published. Michel Roux Jr recommends an old-fashioned cast-iron omelette pan, of the sort I suspect may also have graced Madame Poularde's stove in turn-of-the-century Normandy.
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Reluctantly, I step away from the safety of my Teflon stalwart, and into the grown-up world of a very beautiful and very heavy Le Creuset number. This is cookware that means business. It takes a few goes for us to get properly acquainted — sticking is a new and vexatious problem until I start swirling my butter more diligently — but I find the surface retains the heat better, so the omelettes cook even faster. I wouldn't say it's a must, but I think that, deployed with skill, a cast-iron pan could help to achieve a softer, more unctuous result.
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Pan and ingredients sorted, it's time to turn the spotlight on my method which, although competent enough, is not always to be relied upon to produce the neat yellow cigars I yearn for. Omelette cooks divide into two broad camps: Personally, I am a devotee of the Michel Roux Jr school, in which one pours in the eggs, allows them to set for about 20 seconds, then simultaneously stirs and shakes the pan like a maniac until the thing is done. It must then be taken off the heat sharpish, or it will overcook.
The contrary case, as made by Julia Child, whose omelette-tossing antics are a joy to watch, holds that allowing the omelette to form itself, rather than torturing it with a spatula, makes it " more tender and creamier than … any other method.
Ultimate French omelette recipe | BBC Good Food
I remember Julia's instruction about being "fearless" as I "jerk the pan roughly" towards me, "throwing the egg mass" against the far side of the pan, and "forcing it to roll over upon itself". It's slightly ragged, and — dare I say it — in places, a little overcooked. This may well be a case of a bad workman blaming his tools although Julia's proudly displayed omelette also looks a bit weatherbeaten to my newly critical eye , but, unless you've got the technique down pat, I don't believe a spatula makes a significant difference. If stirring and tilting is good enough for Roux Jr, the good people at Ballymaloe House where, incidentally, I ate the best breakfast of my life and Marcus Wareing , then it's good enough for me.
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I have nothing left to prove in the omelette stakes. However, in the interests of those of you who do like a bit of fluff, I finished by testing out the idea put forward in Larousse that whisking the yolks and eggs separately, and then combining them at the last minute, leads to "a lighter and foamier omelette". Although not to my taste, I must admit the thing practically towered — for ultimate height, add a teaspoon of water per egg when you mix the two together.
For a great omelette, you need three things: Time is of the essence — it should be on a plate within a minute. Heat a 23cm pan over a medium-high flame and add the butter and swirl to coat.
When the foam begins to die down, pour in the eggs. Shake the pan to distribute the eggs evenly, then leave for 20 seconds until they begin to bubble. Using a spatula or fork, draw in the sides of the eggs to the centre while shaking the pan to redistribute the liquid to the edges.